Broth

• 8 cups chicken broth
• 1 chicken cut into pieces
• 1 onion
• 3 large carrots cut into thirds
• 3 stalks celery cut into thirds
• salt & pepper to taste
• bay leaf or a pinch of poultry seasoning optional

Dumplings

• 1 ¾ cups flour plus extra for dusting
• ⅓ cup shortening
• ½ teaspoon baking powder
• ¾ cup milk
• ½ teaspoon salt

Broth Instructions

Combine chicken, onion, carrots and celery in a large pot. Season to taste.

Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.

Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.

Gently add dumplings to broth. Simmer 15-20 minutes or until tender.

Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

Dumplings

• Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.
• Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
• Knead a few times on a floured surface until dough is smooth.
• Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking.
• Cook in broth as directed above.

Adapted from https://www.spendwithpennies.com/old-fashioned-chicken-and-dumpl...